duo layer chocolate oreo chiffon cake

I HAVE to share this recipe!

I am positively in love.

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Yes, I am forever in love with chiffon cakes, I know, but this one, I love it so much I am making another one as I am typing this. 

It is so, so, so good! 

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Consisting of two layers, one with a chocolate milk chiffon and crushed Oreos, and the other with additional cocoa and chocolate chips.

To top it off, it is one moist chiffon cake! 

Are you salivating?

I am!

Here are the instructions on how to make this super duper delicious cake!

In a mixing bowl, mix together egg yolks and sugar until it is mixed and turns a lighter shade of yellow.

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Once mixed, add the oil and chocolate milk.

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Once combined, add the sifted dry ingredients and mix until just combined.

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Divide this batter into two equal portions. Into one portion, fold in the cocoa and chocolate chips. 

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Into the other portion, fold in the crushed Oreos.

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Set these aside.

In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.

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Gradually add the sugar while whisking and continue to whisk until stiff peaks form.

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Divide the meringue into 2 portions.

Take 1/3 of the meringue from the first portion and beat it into the coca/chocolate chip mixture. 

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Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.

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Transfer 1/3 of the remaining meringue into the Oreo batter. Beat it in.

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Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.

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Pour the Oreo batter into an UNGREASED tube pan.

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Gently pour the cocoa/chocolate chip batter on top.

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Drop the pan from a height of about 10cm gently to remove trapped air bubbles – don’t tilt the pan; just hold and drop it vertically.

Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.

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Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

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Just go make this. It is a bit tedious but it is worth every fold you make, I promise!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Duo Layer Chocolate Oreo Chiffon Cake
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For 18cm tube pan
  1. 3 egg yolks
  2. 25g caster sugar
  3. 35g oil - I used canola oil
  4. 50g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 55ml chocolate milk
  8. 2.5 Oreo cookies, discard filling and crush
  9. 1 tablespoon cocoa powder - I used Valrhona
  10. 10g chocolate chips - I used dark chocolate chips
  11. 3 egg whites
  12. 1/8 teaspoon cream of tartar
  13. 35g caster sugar
  14. Baking Time: 30 minutes
For 21cm tube pan
  1. 4 egg yolks
  2. 33g caster sugar
  3. 47g oil - I used canola oil
  4. 67g cake flour
  5. 1/4 teaspoon baking powder
  6. 1/8 teaspoon salt
  7. 73ml chocolate milk
  8. 3.5 Oreo cookies, discard filling and crush
  9. 1 1/2 tablespoons cocoa powder - I used Valrhona
  10. 13g chocolate chips - I used dark chocolate chips
  11. 4 egg whites
  12. 1/8 teaspoon cream of tartar
  13. 47g caster sugar
  14. Baking Time: 40 minutes
For 23cm tube pan
  1. 5 egg yolks
  2. 42g caster sugar
  3. 58g oil - I used canola oil
  4. 83g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 92ml chocolate milk
  8. 4 Oreo cookies, discard filling and crush
  9. 1 2/3 tablespoons cocoa powder - I used Valrhona
  10. 17g chocolate chips - I used dark chocolate chips
  11. 5 egg whites
  12. 1/4 teaspoon cream of tartar
  13. 58g caster sugar
  14. Baking Time: 50 minutes
For 25cm tube pan
  1. 6 egg yolks
  2. 50g caster sugar
  3. 70g oil - I used canola oil
  4. 100g cake flour
  5. 1/2 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 110ml chocolate milk
  8. 5 Oreo cookies, discard filling and crush
  9. 2 tablespoons cocoa powder - I used Valrhona
  10. 20g chocolate chips - I used dark chocolate chips
  11. 6 egg whites
  12. 1/4 teaspoon cream of tartar
  13. 70g caster sugar
  14. Baking Time: 60 minutes
Instructions
  1. In a mixing bowl, mix together egg yolks and sugar until it is mixed and turns a lighter shade of yellow.
  2. Once mixed, add the oil and chocolate milk.
  3. Once combined, add the sifted dry ingredients and mix until just combined.
  4. Divide this batter into two equal portions. Into one portion, fold in the cocoa and chocolate chips.
  5. Into the other portion, fold in the crushed Oreos. Set these aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy. Add cream of tartar and continue whisking until soft peaks form.
  7. Gradually add the sugar while whisking and continue to whisk until stiff peaks form.
  8. Divide the meringue into 2 portions.
  9. Take 1/3 of the meringue from the first portion and beat it into the coca/chocolate chip mixture.
  10. Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
  11. Transfer 1/3 of the remaining meringue into the Oreo batter. Beat it in.
  12. Fold the remaining 2/3 of the meringue gently into the batter until no white streaks remain.
  13. Pour the Oreo batter into an UNGREASED tube pan.
  14. Gently pour the cocoa/chocolate chip batter on top.
  15. Drop the pan from a height of about 10cm gently to remove trapped air bubbles – don’t tilt the pan; just hold and drop it vertically.
  16. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
  17. Once the done is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.
Notes
  1. Baking times may have to be adjusted - get to know your oven so you can make the necessary adjustments!
Adapted from Carol Yap
Adapted from Carol Yap
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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